This marinade is a keeper and would probably go well with a number of meats or fish if you are not up for tuna. The kebabs were outstanding. The only complaint is that it was hard to get the veggies cooked well in the short amount of time that the tuna takes to grill. This recipe is from a Bon Apetit magazine.
Tuna Kebabs with Ginger-Chile marinade
3 T. unseasoned rice vinegar
2 T. finely grated, peeled fresh ginger
2 T. peanut oil
2 T. sesame oil
2 T. soy sauce
2 T. honey
1 T. cilantro, chopped
1 serrano chile, seeded, minced
freshly ground pepper, to taste
1 1/2 lb. ahi tuna, cut into 1 inch cubes
nonstick spray
1 large red bell pepper, cut into chunks
1 large sweet onion (such as Maui or Vidalia) cut into squares
metal skewers
Whisk first 8 ingredients in medium bowl to blend; season with pepper. Transfer 3 T. marinade to a small bowl and reserve. Add tuna to remaining marinade and toss to coat. Refridgerate at least 30 minutes and up to 45 min.
Spray grill rack with nonstick spray. Heat grill to med-hi heat. Alternate tuna cubes, bell pepper squares and onion squares on each metal skewer. Grill to desired doneness, turning frequently, about 4 minutes for medium rare. Transfer to platter. Drizzle with reserved marinade.
I served this with Grilled Soy Sesame Asparagus, a recipe I found online. The asparagus was also really incredible ... I would definitely try the meal again.
3 comments:
Wow. It sounds great. I have heard to cook your meat on one skewer and your veggies on another. That was everything can cook as long as it needs to.
I agree ... I think I would do it that way when I try it next time.
It defnitely won't look as pretty, but I guess it would be more functional :)
Post a Comment